Abstract: Technologies are generally described for en route food product preparation. Food product preparation process steps and timing may be determined based on travel information (e.g., starting point, intermediate waypoints, delivery destination, routes, etc.), as well as, food item and food product information. Instructions for robotic devices arranged modularly in a container or truck to execute steps of the food product preparation process and their timing may be transmitted to a controller managing the operations of the robotic devices. Instructions may be updated en route based on changing travel or other conditions.

Abstract: This disclosure describes systems and methods for creating porous molds using additive manufacturing processes such as three-dimensional (3D) printing. At a high level, it has been found that creating a generally porous mold, or a mold with porous regions or zones, can improve the performance of the mold and the quality of the parts created therefrom. It has further been determined that porous molds can be created using additive manufacturing techniques through manipulation of mold manufacturing parameters such as, but not limited to, layer thickness, number of perimeter layers, fill pattern, and fill density. Through variation of these manufacturing parameters, the porosity of a mold created by an additive manufacturing device, e.g., a 3D printer, can be tailored for use with molded fiber.

Abstract: A container includes a molded fiber tray at least partially defining a tray internal volume. The tray includes a perimeter wall extending upward from a bottom tray surface, a rest extending outward from the perimeter wall, a parapet extending upward from the rest, and a tray build-up projecting inward from the parapet. The tray build-up and the rest at least partially define a gap therebetween. The container includes a molded fiber lid at least partially defining a lid internal volume. The lid includes a perimeter wall extending downward from a lid upper surface, and a ridge extending downward from the perimeter wall. The ridge includes an outer ridge wall, a lateral surface extending inward from the outer ridge wall, and a lid build-up projecting outward from the outer ridge wall. The lid build-up is configured to be received in the gap when the container is in a closed condition.

Abstract: Systems and methods for providing compostable food containers, which preserve the quality of a food product for an extended duration of time, and which optionally, allow for cooking of the food product therein. In some implementations, the food containers are sturdy, stackable, insulating, and require minimal or no manual labor to assemble. In some implementations, the food container includes a base and a cover, which cooperate to form a closed chamber for supporting, protecting, insulating and optionally cooking a food product, such as a pizza. The base and cover may each be formed of a single layer of material including, but not limited to, molded sugarcane fiber (“bagasse”), molded wood fiber, molded bamboo fiber, molded paper or plastic.

Abstract: A piece of equipment for on-demand food preparation, for instance on an assembly line, that can use an end-of-arm tool to retrieve and deposit food items on a horizontal surface, such as the surface of a conveyor. The end-of-arm tool may include a peel, in which the peel can be translated from a retracted position to an extended position to transfer food items. The piece of equipment may translate the peel quickly into the extended position to facilitate the retrieval of food items from the horizontal surface. The piece of equipment may be rotated to position the robotic appendage and the peel in a desired direction. The peel may include a push bar that may be movable between a withdrawn position and a push position to selectively push items off of the peel.

Abstract: A food preparation and delivery system can include a plurality of cooking units such as ovens, each containing one or more prepared, but partially or completely uncooked, food items. The food items in the cooking units are for delivery to each of a corresponding plurality of consumer delivery destinations. The cooking units are loaded into a cargo compartment of a delivery vehicle for delivery to the plurality of consumer delivery destinations. The cooking conditions within the cooking unit are controlled such the each food item is cooked prior to arrival at the consumer destination location. In at least some embodiments, the estimated delivery time for each consumer destination location can be dynamically updated and the cooking conditions within the cooking unit adjusted.

Abstract: A molded fiber part former includes a first forming mold defining a first mold area and at least one fluid inlet. The molded fiber part former also includes a wall substantially surrounding the first mold area. The molded fiber part former includes a fluid channel disposed adjacent to and surrounding the wall, wherein the channel is fluidically connected to the at least one fluid inlet and defines a fluid channel outlet.

Abstract: Technologies are generally described for preparation and drone based delivery of food items. In some examples, a delivery vehicle may be arranged for autonomous or semi-autonomous preparation of food items while the vehicle is en route to a delivery destination or parked at the delivery destination. Aerial and/or ground based drones, which may be stored in the vehicle, may be loaded with prepared food items and deliver their payloads to delivery locations. Preparation timing and other parameters for the food items, travel parameters for the delivery vehicle, and/or the delivery destination may be selected based on suitability of the delivery destination for launching/recovering the drones or delivery of the food items to the delivery locations. The drones may carry multiple payloads to multiple locations and may have environmentally controlled storage.

Abstract: A molded fiber part former includes a first forming mold defining a first mold area and at least one fluid inlet. The molded fiber part former also includes a wall substantially surrounding the first mold area. The molded fiber part former includes a fluid channel disposed adjacent to and surrounding the wall, wherein the channel is fluidically connected to the at least one fluid inlet and defines a fluid channel outlet.

Abstract: Technologies are generally described for context sensitive display of information on a consumable delivery vehicle with en route preparation. An on-board controller may receive different sets of sensor data associated with time, location, temperature, humidity, captured images, and/or captured audio from sensors on the vehicle or at a destination location. The sensor data may be analyzed/processed at the on-board controller or by a remote control system and instructions may be generated for display of context sensitive information based on received sensor data and/or processed sensor data. One or more displays on the vehicle may display images are associated with a branding, a menu, a pricing, and/or an advertisement based on the generated instructions.

Abstract: A container includes a molded tray and a molded lid, both made of unitary fiber bodies. The tray includes at least one internal well and a perimeter engaging wall extending upward from a perimeter rim. The perimeter engaging wall includes an inner surface, an outer surface, and an uppermost surface. The lid includes a ceiling and defines a perimeter engaging receiver extending upward from a perimeter rim. The rim is defined by an inner wall, an outer wall, and an uppermost wall. The perimeter engaging wall is configured to be removably received in the perimeter engaging receiver.

Abstract: A molded fiber part production line includes a forming station, a part transfer system, a press station, and a removal system. The forming station includes a slurry tank, a forming mold, and a mold actuation system. The part transfer system includes a part transfer feature and a conveyance mechanism. The press station includes a core mold, a cavity mold compatible with the core mold, and a press actuation system. The removal system includes a removal feature defining a plurality of part vacuum channels and a plurality of trim vacuum channels. The removal system also includes a conveyance mechanism for moving the removal feature from a position in engagement with at least one of the core mold and the cavity mold to another position.

Abstract: Systems and methods for providing compostable food containers that preserve the quality of a food product for an extended duration of time, and which optionally allow for cooking of the food product therein. In some implementations, the food containers are sturdy, stackable, insulating, and require minimal or no manual labor to assemble. In some implementations, the food container includes a base and a cover which cooperate to form a closed chamber for supporting, protecting, insulating and optionally cooking a food product, such as a pizza. The base and cover may each be formed of a single layer of material including, but not limited to, molded sugarcane fiber (“bagasse”), molded wood fiber, molded bamboo fiber, molded paper or plastic.

Abstract: A piece of equipment for on-demand food preparation, for instance on an assembly line, that can use an end-of-arm tool to retrieve and deposit food items on a horizontal surface, such as the surface of a conveyor. The end-of-arm tool may include a peel, in which the peel can be translated from a retracted position to an extended position to transfer food items. The piece of equipment may translate the peel quickly into the extended position to facilitate the retrieval of food items from the horizontal surface. The piece of equipment may be rotated to position the robotic appendage and the peel in a desired direction. The peel may include a push bar that may be movable between a withdrawn position and a push position to selectively push items off of the peel.

Abstract: Vehicles, components, and methods present information based on context, for example presenting a first list or menu of items (e.g., food) or first set of signage or color scheme when in a first location or during a first period, and presenting a second list or menu of items (e.g., food) or second set of signage or color scheme when in a second location or during a second period. For instance, a first menu of items (e.g., relatively more expensive entrees, beverages) may be displayed via one or more displays or screens at a first location during a first period, and a second menu of items (e.g., relatively less expensive entrees, beverages) may be displayed at a second location during a second period. Context (e.g., present location, destination, date, day, period of time, event, size of crowd, movement of crowd, weather) may be manually provided, or autonomously discerned, and presentation automatically.

Abstract: Systems and methods for providing compostable food containers, which preserve the quality of a food product for an extended duration of time, and which optionally, allow for cooking of the food product therein. In some implementations, the food containers are sturdy, stackable, insulating, and require minimal or no manual labor to assemble. In some implementations, the food container includes a base and a cover, which cooperate to form a closed chamber for supporting, protecting, insulating and optionally cooking a food product, such as a pizza. The base and cover may each be formed of a single layer of material including, but not limited to, molded sugarcane fiber (“bagasse”), molded wood fiber, molded bamboo fiber, molded paper or plastic.